How To Use Glace d'Agneau Gold®
Use one part Glace d'Agneau Gold® to twenty parts hot water to make a classic roasted lamb stock. Bring to a simmer and whisk until completely dissolved. To make a classic roasted lamb glace, add up to 3 parts hot water to one part Glace de Agneau Gold®.
16 oz. (450g) - Makes approximately 2-2/3 gal. (10 l) of classic roasted lamb stock.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic roasted lamb stock.
Glace d'Agneau Gold® Ingredients
Lamb Stock (lamb bones, water), Tapioca Starch (Native), Veal Stock (veal bones, water), Gelatin, Salt, Madeira Wine, Red Wine, Tomato Paste, Onion Stock, Carrot Stock, Celery Stock, Natural Flavors, Spice. GDA-101706B
Product is gluten-free.
Glace d'Agneau Gold® Nutritional Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 1g||0%|
|Sat. Fat 0||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 0g|
|Cholest. 0mg||0%||Protein 4g|
|Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 0%|
Easy to prepare and apply
I will be using each, as I continue to cook new and exciting meals, but I’m sure each one will be great.
Not good. Too salty, bitter, full strength. The label said could be used full strength on lamb. Diluted it became a stock. I didn’t want a stock for soup, I wanted a sauce for lamb as the label said it could be used full strength. I wouldn’t buy it again.
Best product out there. I have tried other well-known brands and they do not compare. Also, the product allows you to make only the amount you need from the base.
Haven't used it yet; holding it for Easter to make a sauce to serve with leg of lamb. I have used it in the past with good success.